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BULGUR, Cooking Tips

Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, dried, then removing 5 percent of the bran and cracking the remaining kernel into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked.

• Do not wash or rinse bulgur before cooking.

• When cooking, avoid lifting the lid; bulgur needs no stirring.

• Bulgur can be soaked or cooked to be edible. Use twice the amount of liquid as bulgur. To soak, add hot liquid to bulgur, stir and let stand, covered, 30 minutes or overnight (refrigerated).

• Bulgur continues to swell after cooking if moisture is present. It more than doubles in volume, so be sure to use a large enough pan.

• Prepared bulgur can be refrigerated or frozen in containers for later use.

• Bulgur can be used in meatloaf, soups, stews, casseroles and meats or sauces for Mexican or Italian dishes. To start with, use one part prepared bulgur to two parts meat.

• Stir prepared bulgur into waffles, pancakes, muffins, salads or baked goods of all types to add a nutty flavor without the fat.

• Experiment with bulgur as a main entrée or side dish with seasonings, vegetables, nuts or small amounts of meats or fish.
Wheat Foods Council www.wheatfoods.org